TU CASA 4 6oz portions (180 g) sea bass, seasoned with olive oil, salt and pepper to taste1 package squid ink fettuccini8 oz (250g) chanterelle mushrooms16 pearl onionsBeurre Rouge (recipe below) Preheat oven to 400°F. Sear the sea bass portions in a cast-iron pan on both sides. Place on sheet …
Little Plum Puddings-courtesy Dairy Farmers of Ontario; dairygoodness.ca Here is an update to a British Christmas classic. Serve in individual canning jars with a vanilla caramel sauce that your guests can enjoy pouring over their own puddings. Plum puddings:Enough butter to grease the canning jars½ cup (125 mL) fresh bread …
– courtesy Cascata Bistro, Carlisle Portobello Mushroom and Gorgonzola Risotto 2 tbsp olive oil3 portobello mushrooms, sliced½ white onion, diced salt and pepper 2 cups Arborio rice 1 cup dry white wine7 cups hot stock 6 oz Gorgonzola2 tbsp butter Preheat a large sauté pan, large enough to hold all …
Rack of lambsalt and pepper2 tbsp (30 mL) olive oil¼ lb Merguez sausage½ tbsp (8 mL) butter2 tbsp (60 mL) pearl onions1 tbsp (15 mL) garlic confit¼ cup (60 mL) fava beans1 tbsp (15 mL) red wine2 tsp (10 mL) sherry wine vinegarfresh rosemary1 tbsp (15 ml) lamb jus1 tsp …
– courtesy Fraticelli's, Burlington Grilled Calamari with Lemon Sauce For the Lemon Sauce:½ oz white wine½ oz chicken stock½ oz lemon juice Combine wine, stock and juice and set aside. For the Calamari:2 tubes fresh calamari1 oz olive oil1 garlic clove1 oz red onion1½ oz yellow peppers1 oz red peppers …
– courtesy Son of a Peach, Burlington Roasted Lemon Vinaigrette At the restaurant this salad is served with maple glazed bacon, Parmigiano Reggiano and a roasted lemon. ¾ cup roasted lemon juice (recipe below)1 tbsp Dijon mustard 10 anchovy filets (about one small can)3 garlic cloves 1 tsp Worcestershire sauce …
– courtesy Beaumont Kitchen, CF Sherway Gardens, TorontoTuna Niçoise Salad For the salad:4 seared tuna loins4 soft poached eggsJuice of three lemonsOlive oil200 grams fava beans200 grams boiled purple potatoes, cut in half1 head Bibb lettuce, cored and coarsely torn200 grams dried tomatoesCilantro pistou For the tuna:640 grams albacore tuna10 …
Waterside Foie Gras Icewine Stuffing -recipe courtesy Andrew Cerniuk from Breakwater Restaurant at Waterside Inn, Mississauga Ingredients500g focaccia bread, cubed 250g salted cashews, roasted 100g foie gras, roasted (fat reserved) 1 bunch sage, chopped fine ½ bottle icewine salt and pepper, to taste PreparationGrind the cashews in a food processor …
– recipe courtesy of Whole Foods Market This easy-to-make salad dressing has a sweet and slightly tangy flavor. Experiment by trying different vinegars and mustards. A mild honey such as clover or orange blossom works best in this recipe. Toss dressing with salad greens or serve as a dipping sauce …
-recipe and photo reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Chris Court © 2016. Taste & Technique: Recipes to Elevate Your …